Corporate Director of Restaurant and Bar Operations

Major Duties and Responsibilities:

• Plan and direct the administration and planning of Restaurant and Bar operations including related culinary and BOH to meet the daily needs of the operations.
• Monitors high potential department heads and team member activity and ensures their growth within the Company. Assist property and third party teams to Hire, train, supervise, develop, discipline and counsel restaurant, bar and culinary management team members according to Company policies and procedures.  Develops the skills and abilities of restaurant, bar and culinary Managers
• Regularly review and evaluate the degree of customer satisfaction of the individual restaurant and bars, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. 
• Investigate and resolve food quality and service complaints.
• Provides an issue free work environment through motivation, support, empowerment and development for all personnel.
• Proactively strives to build positive working relationships through teamwork and clear communication resulting in win/win decisions.
• Has a strategic perspective by continuously developing our brands and integrating it into every aspect of the guest experience.
• Ensure restaurants and bars maintain a high profile with customers and staff and are seen as independent operations focusing on local clientele
• Implement effective controls of food, beverage and labor costs among all restaurant, bar and culinary operations and monitor the budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.
• Ensure that staffing levels are correct and to agreed standards
• Ensure that fair discipline is effected
• Develop growth and development plan for high potential middle managers.
• Collaborate with HR Training in designing modules that directly relate to customer service, guest satisfaction and quality of product and service.
• Assist in the development of budgets for third party restaurant, bar and culinary operations
• Evaluate and modify current vendors and contracts as needed.
• Revise job descriptions as needed
• Establish Restaurant, Bar and Culinary SOPs 
• Review current Brand SOPs, identify gaps and develop training plan to address need areas
• Ensure the third party operator, managers and staff are properly trained on brand standards, and create a seamless link for hotel customer.
• Assist in establishing Restaurant policies, procedures and ensure they are in accordance with Brand standards
• Perform any other duties and special projects required by senior management
• Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market.
• Assist marketing and PR teams to develop and execute marketing plans for third party restaurants and bars as needed
• Manage projects for established restaurants and bars with a strategic approach
• Build and manage relationships with restaurant and bar management companies and owners
• Travel in domestic United States as needed

Leadership Skill Requirements:

Consistently demonstrates our established Leadership Competencies:

• Global Perspective and Action
• Strategic Management
• Organizational Savvy
• Personal Awareness and Renewal

Technical Skill Requirements:

• Ability to create, implement and analyze manual and automated reports
• Comprehensive knowledge of personal computers and other applications, such as Word, Excel, Outlook, Internet
• Knowledgeable of legal and contractual agreements including third party F&B management contracts and leases
• Able to develop and manage budgets
• Understanding of kitchen operation, food and beverage purchasing and cost control.

Other Skill Requirements:

• Well organized and detail oriented.
• Consistently strives for continuous improvement while ensuring a high level of professionalism.
• Creative and innovative thinker who can bring thoughts to actions with speed.
• Analytical and expedient approach to problem solving which results in a win/win resolution.
• Impeccable follow through with high level of personal integrity.
• Strong communication, decision-making, organization and leadership skills.
• Ability to perform effectively under high pressure/volume, self-motivated, high energy and enthusiastic.

Experience and Qualifications:

Essential:

• Proven team leader with a high level of energy and motivation with a proven track record of living the company's values.
• Results oriented with an emphasis on both individual and team accountability.
• Experience with restaurants and bars in both independent and hotel settings
• Full understanding of profit and loss issue, marketing, operations, and asset management factors in restaurant and bar setting
• Minimum of 5 years Restaurant, bar or related management experience
• Proficient in Micros, Compeat, Open Table, and other related standard restaurant programs

Desirable:

• Knowledge of a second language